Fire-Grilled Sweet Potato Nachos

Nachos are a beloved snack and meal option, cherished for their versatility and bold flavors. Traditionally made with tortilla chips smothered in cheese and various toppings, nachos have earned their place as a go-to comfort food for many. However, in recent years, a trend has emerged that takes this classic dish to new heights: the use of sweet potatoes as the base. Fire-Grilled Sweet Potato Nachos offer a delightful twist that marries the natural sweetness of sweet potatoes with savory toppings, creating a dish that is not only delicious but also healthier.

Discover a delicious twist on a classic snack with Fire-Grilled Sweet Potato Nachos! Perfect for gatherings or a cozy night in, these nachos feature sweet potatoes as a nutritious base, loaded with savory toppings like black beans, fresh veggies, and melted cheese. Enjoy the balance of natural sweetness and bold flavors, all while indulging in a healthier alternative to traditional nachos. Follow our step-by-step guide to create this mouthwatering dish that will impress everyone at your table!

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Ingredients

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 jalapeño, thinly sliced (optional for heat)

1 cup shredded cheese (cheddar or a vegan alternative)

1 avocado, diced

½ cup sour cream or Greek yogurt

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. While the grill is heating up, wash and peel the sweet potatoes. Slice them into rounds about 1/4 inch thick.

Season the Sweet Potatoes: In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.

Grill the Sweet Potatoes: Place the seasoned sweet potato slices directly on the grill. Grill for about 5-7 minutes per side, or until they are tender and have nice grill marks. Be attentive to avoid burning.

Layer the Nachos: Once grilled, remove the sweet potato rounds from the grill and lay them in a large serving platter or on a heatproof pan. Start layering: add black beans, corn, cherry tomatoes, jalapeños (if using), and finally sprinkle the shredded cheese on top.

Melt the Cheese: Place the nachos back on the grill (if using a heatproof pan), close the grill lid, and let them cook for 3-5 minutes or until the cheese is fully melted.

Garnish and Serve: Remove the nachos from the grill and let them cool slightly. Top with diced avocado, a drizzle of sour cream or Greek yogurt, and sprinkle with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

Enjoy: Dig in with your favorite tortilla chips or enjoy straight from the platter!

Prep Time, Total Time, Servings:

20 minutes | 30 minutes | Serves 4-6